Paella Pans at Gourmet Fusion Store

Our ever popular polished steel paella pans are back in the Gourmet Fusion store. We are stocking the slightly smaller 13" size, as this is the ideal fit for most domestic stove tops, so that your paella (or any other dish) heats through properly with no cold spots. This size serves up to 5 people.

Manufactured by Garcima, Spain's premier paella pan manufacturer, our polished steel pan is the traditional pan of Spain, and offers exceptional value at $19.99.

Paella Pan Care

Before first use boil several cups of water in the pan to remove the clear protective finish, and remove the label. Follow this by washing the pan by hand with mild soap and then dry with a soft dish towel. Finally, rub a small amount of oil on the pan prior to storage to prevent rust.

Additional Tips

• Never store a pan wet or allow to air dry; dry it immediately.
• Do not put your polished steel pan in the dishwasher.
• Always oil a pan before storage to prevent rust.
• Discoloration is normal (turning blue/black) and is an indication that your pan is seasoned properly.
• If you pan does rust, simply clean off the rust with a scouring pad or light sandpaper, then re-oil.

Ideal for barbecues, beach parties and picnics, Gourmet Fusion Paella Pans can be found online, at our Solana Beach store in the Leaping Lotus, or at the San Diego Little Italy Mercato (Saturdays), and the La Jolla Open Aire Farmers Market (Sundays).

Which Olive Oil?

We have all heard that olive oil is good for you, and a healthy choice for use in salad dressings and cooking in general, but the variety available in supermarkets and specialty food stores nowadays can be quite overwhelming. So what are all the different types of oil, and which should you choose?

Spain, southern France, Italy, Greece, Tunisia, Portugal, California and Israel all produce superb olive oils, some green and some golden yellow. Young green olives produce green oils such as the ones found in Tuscany, and mature olives produce a golden, buttery flavored oil, like many of those found in southern Italy. There is also a growing trend which subjects olive oil to sophisticated classification with a ticket indicating its origins similar to the DOC classification of many wines. Despite many people thinking that Italy is the largest producer of olive oil, Spain is, in fact, the world's largest producer, most of which comes from huge olive plantations in Andalusia.

Extra Virgin Olive Oil
This is the most flavorful, and expensive, of olive oil. It is obtained from olives without the use of heat or chemicals, or other extractants. Even though extra virgin olive oil is similarly labeled, the flavor between different brands and different regions still varies greatly. For example, Spanish extra virgin olive oil is generally characterized by a fruity, aromatic quality, whereas the Italian oil has a more pungent flavor, and Portuguese oil has a more intense aroma and flavor. The full quality of its flavor and texture is best appreciated raw, which is why it is recommended for salads and uncooked sauces. Supermarket extra-virgin oil is often relatively inexpensive, and it is worth trying a few to find one with a flavor that you like.

Virgin Olive Oil
This oil is less green and more yellowish in color, is runnier and can be used more generously. It is ideal for salads, mayonnaise and for general cooking purposes, but not for frying, as the flavor is still too strong.

'Pure' Olive Oil
Successive heated pressings of the olives produce oils which are more or less refined and blended, and can be used in all types of cooking. If the oil is of good quality, the flavor will still be distinctive, but bland enough to be used in frying. If you use olive oil frequently in your cooking, why not try one of the oils labeled "light or extra light"? These are ideal for frying and roasting, and do not overwhelm the dish with a strong olive oil flavor. Typically, they are composed of refined olive oils and virgin olive oils, often from more than one country.

Olive oil does not improve with age. If there is a harvesting date on the oil, it should be no older than a year for the best quality, and it should be kept at room temperature in a sealed container. If it is refrigerated, however, white clouds will appear, but will disappear again when the oil is brought back to room temperature, without in any way altering the flavor of the oil.

There is no right or wrong choice with olive oil, it simply depends on which flavor you prefer.

Tagine Cooking

A tagine is a staple cooking tool of Moroccan cuisine. It is used to slow-cook many different types of dishes both sweet and savory. Made in earthenware, the traditional Tagine comprises two parts - a wide base which is about 2-3 inches deep, and on top of this is the tent shaped lid. The same design has been used for centuries in North African kitchens to cook meat, poultry, vegetables, fruits and spices and the slow cooking method allows the subtleties of all the different flavors to meld together, resulting in the succulent, flavorful and fragrant dishes for which the region is known.

Earthenware tagines are still in use in North Africa today, and have a slightly rounded base so that they fit firmly into slow burning charcoal. The shape of the lid allows very little water to be used (which has always been useful in a desert region) in the base of the tagine, and as the food heats up the steam that forms in the tall lid does not evaporate but re-condenses when it hits the cool sides and keeps the food moist whilst cooking. Also the tall shape of the lid keeps the top of the lid cool enough to handle without a cloth.

As well as the earthenware tagines used widely in North Africa, many adaptations have been made to suit modern kitchens, such as the Le Creuset tagine pictured here which has a glazed earthenware lid, but an enamelled cast iron base. In this way the firm, flat base can easily be used on any modern heat source, but the advantages of the earthenware lid are still retained.

Cooking and hospitality are an integral part of life in North Africa and the tagine recipe below is typical of the wonderful combinations of flavor that can be produced with tagine cooking, yet the dish is relatively simple to make. You don't have to own a traditional tagine to prepare good Moroccan food. If you have an enameled casserole dish with a lid, a crockpot or a small Dutch oven, these will substitute for the tagine, and you can still enjoy the mouthwatering flavors of North Africa in your own home.

Recipe - Lemon Chicken Tagine

Ingredients

• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic, crushed
• 4 chicken quarters
• 1 level teaspoon ground turmeric
• 1 tablespoon chopped fresh coriander
• 1 1/2 cups chicken stock
• 4 quarters preserved lemons
• salt
• freshly ground black pepper
• fresh coriander to garnish

Method

1. Heat the oil in the tagine base, fry the onion and garlic gently for 3-4 minutes without coloring.
2. Cut the chicken quarters into two pieces. Add these to the tagine, raise the heat slightly and brown evenly, turning the pieces frequently.
3. Add the turmeric, coriander and stock with some seasoning, bring to a simmer.
4. Rinse the pieces of lemon thoroughly in cold running water. Cut away and discard the fruit flesh then cut the softened peel into thin strips, stir these into the chicken.
5. Cover and cook very slowly for 2 - 2 1/2 hours. Remove the lid and boil the liquid rapidly for a few minutes to thicken the consistency.
   
6. Garnish liberally with the chopped coriander before serving.
   

Can Cinnamon Lower Blood Sugar?

Can cinnamon help to lower blood sugar levels? As early as 2700 BC, Chinese herbalists used cinnamon to help treat stomach and kidney disorders, and later Greek and Indian healers valued it as a remedy for many digestive complaints.

Recent research carried out in Pakistan showed that diabetics who took cinnamon pills for 40 days saw their cholesterol levels fall by at least 13% and their triglyceride levels by at least 23%. Similarly, research in Germany showed that when adults with type 2 diabetes took the equivalent of 1 g of cinnamon powder three times a day for four months, cinnamon reduced their blood sugar by about 10%, and it is believed that compounds in cinnamon may activate enzymes that stimulate insulin receptors. So this is good news for those who love the taste of cinnamon.

Cinnamon is used extensively in Moroccan dishes, and one of my favorites is the chicken recipe below which is both tasty and healthy. It combines chicken, tomatoes and honey in a dish that is low in fat and rich in protein, antioxidants, potassium and easily assimilated sugars. It is also very easy to make, just needing a stir from time to time.

Chicken with Tomatoes in Honey - Serves 4

Ingredients
1 tablespoon extra virgin olive oil
Handful blanched almonds
4 boneless, skinless chicken pieces, about 10 oz
1 large onion, grated or finely chopped
5 large tomatoes, peeled, seeded, and coarsely chopped
1/2 teaspoon saffron threads
Good pinch black pepper
1/2 - 3/4 teaspoon salt
1/2 - 3/4 teaspoon ground cinnamon

Recipe

1. Heat a pan, add the oil and almonds and saute until golden. Alternatively put the almonds on a baking sheet and toast in a preheated oven, 350 degF, for about 10 minutes. Remove and set aside.
2. Add the chicken to the pan, cover, and saute over medium-high heat for about 5 minutes, stirring occasionally. When the chicken is golden, reduce heat to medium and let cook, still covered, in its own juices for another 15 minutes, stirring from time to time.
3. Stir in the onions and cook for a few more minutes, then add the tomatoes, saffron, pepper and salt. Cover and simmer for 40 minutes, stirring once or twice.
4. Transfer the chicken to a separate dish and continue simmering the tomatoes until the liquid has almost evaporated. Season with cinnamon and drizzle all over with the honey.
5. Return the chicken to the pan, simmer for a few minutes to warm through, then garnish with the almonds and serve with couscous.

The Gourmet Fusion Store

After several buying trips to the LA Mart and Fancy Food Show I found some really cool product lines to sell, and my Gourmet Fusion store is now open! The store is an eclectic mix of international products for cooking and entertaining, and has some great gift ideas.

Some of my favorite products are by Shiraleah who have taken traditional Asian products and added their own design flair to them, which can be seen in products like this contemporary black ceramic sake set. We also feature Shiraleah tea sets, vases and bowls and are adding more products daily.

The Versatile Wok

If you are just starting out in the kitchen and wondering what type of pans to buy, a wok is a great place to start. The traditional Chinese wok has changed very little over the centuries and its versatility today is as impressive as ever. One wok can do the work of at least three pans. It is quite literally the Swiss Army Knife of pans and can be used for stir-fries, deep frying, or steaming. If you choose one of the more modern woks with a stainless steel or non-stick finish, it can also be used for braising, stewing and making any type of sauce. Apart from stir-frying which the wok is known for, it can be used for Mexican, Italian and many other types of cuisine, frying chicken, boiling pasta, and steaming pudding.

Choosing and caring for your wok

Woks are available in two basic shapes and a wide range of sizes. The traditional wok has a rounded bottom, reflecting its original use which was designed to be suspended in a brazier over a hot fire. However, a more modern wok is the flat-bottomed wok, intended to sit directly on top of a burner or element. You should purchase this style of you can't get a round-bottomed wok close enough to the heat source on your range.

Woks typically have two handles, one on each side often covered with wooden handle covers. If yours does not have these, invest in some potholders to move your wok when cooking, since the wok heats up entirely, including the handles. Some woks have a single wooden handle on one side and these are easy to move, but you should hold the wok on both sides if it is full of food or oil. Woks range in size from 9 to 30 inches, but the 14-inch size usually proves the best choice for most home cooks.

Once you have decided on a shape and size, you need to decide on which material your wok should be made of. Originally made of cast iron, many of today's woks are commonly made of heavy-gauge rolled carbon steel. Carbon steel woks conduct heat well, but they require seasoning and proper care to keep the surface in good condition.

To season a wok:

1. Before using the wok, wash with mild soapy water, then dry it directly over medium heat on your range until no moisture remains.
2. Rub the inside with 2 teaspoons of olive oil on a dampened paper towel, wipe of any excess with a clean paper towel.
3. After each use, wash the wok with warm, soapy water and use a soft non-abrasive brush to scrub off any sticking food, then rinse well.
4. Dry the wok on the range after washing, as the wok will rust if slightly damp.

Aluminum and stainless steel woks need no seasoning and will not rust, simply clean them as you would any other aluminum pan. These are a great all round pan, particularly good for steaming and stewing, and work well for stir-frying, though they do not distribute heat as evenly as carbon steel woks. Tabletop electric woks are also popular. They are especially good for poaching foods in hot broth and work well for steaming and deep frying, but because they recover heat more slowly after food is added, they are not quite as good for stir-frying. Cleaning should be carried out according to the manufacturer's recommendations.

Using a wok on your range

Woks can be used on either gas or electric ranges. Flat-bottomed woks are designed to rest directly on the cooking element of either kind of range, but round-bottomed types may need to be set in a ring stand. If you cook on a gas range, the wok can be placed directly on the metal burner support above the flame. For deep-frying or steaming you may need to stabilize the wok by using a ring stand. Place the ring stand on the range and set the wok on top. The bottom of the wok should be within 1 inch of the flame. If you find it is too far away, turn the ring stand over to bring the wok closer to the burner, or remove the burner support and place the ring stand directly on the range top. If you use an electric range, place the wok directly on the element. Again, a ring stand may be necessary when deep-frying or steaming. Invert the ring stand over the electric element, then suspend the wok in the stand so that it rests directly on the element or no more than 1 inch above it.

Wok accessories

Some of the most useful wok accessories are mentioned here.
1. A long-handled spatula with a wide, curved edge. The handle is often tipped with wood to prevent it getting too hot to touch during cooking.

2. A dome-shaped wok lid is helpful for stir-frying.

3. A metal or bamboo rack to hold food above boiling water when steaming (a round cake rack can be used).
4. A ring stand.
5. A wire skimmer or slotted spoon for removing bits of food from the oil.
6. A semi-circular wire draining rack that fits to the top of the wok.
7. A deep-frying thermometer.

Planning meals for wok cooking

Although the wok is an Asian invention, it can be used for many types of cooking, but keep in mind that it can't do everything at once! If you have a meal with a steamed dish, braised food, and a stir-fry to be served together, you'll need more than one wok and probably lots of helpers!